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16 <h1>Pita</h1>
17 <div class="contents">
18 <dl>
19 <dt>
20 <a href="#sec1">Ingredients</a>
21 </dt>
22 <dt>
23 <a href="#sec2">Directions</a>
24 </dt>
25 <dd>
26 <dl>
27 <dt>
28 <a href="#sec3">Yeast Starter</a>
29 </dt>
30 <dt>
31 <a href="#sec4">Bread</a>
32 </dt>
33 </dl>
34 </dd>
35 <dt>
36 <a href="#sec5">Notes</a>
37 </dt>
38 </dl>
39 </div>
40
41
42 <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
43 Ingredients</h2>
44
45 <ul>
46 <li>1 1/2 cups white wheat flour</li>
47 <li>1 1/2 cups red or spring wheat flour</li>
48 <li>1 tsp salt</li>
49 <li>1 tbsp honey</li>
50 <li>2 tbsp olive oil</li>
51 <li>1 1/2 cups water</li>
52 <li>Yeast</li>
53 </ul>
54
55
56 <h2><a name="sec2" id="sec2"></a>
57 Directions</h2>
58
59 <h3><a name="sec3" id="sec3"></a>
60 Yeast Starter</h3>
61
62 <p class="first">If you are using a sourdough starter make a sponge containing one cup
63 of water and 1 1/4 cups flour (including the stuff in the bit of the
64 mother you used). Rising times will, as per usual, be variable.</p>
65
66 <p>If you use commercial yeast subtract the amount of water you use when
67 proofing the yeast from the water used in the recipe.</p>
68
69
70 <h3><a name="sec4" id="sec4"></a>
71 Bread</h3>
72
73 <ol>
74 <li>Mix salt, flour, and, yeast if using dry breadmachine yeast</li>
75 <li>Blend in olive oil, water, and yeast if using sourdough or a
76 proofed starter; stir into a ball</li>
77 <li>Knead for tenish minutes</li>
78 <li>Lightly coat a bowl with olive oil and drop the dough into it;
79 cover and let the dough rise in it for about 90 minutes (usual
80 bubble / punch deal)</li>
81 <li>Split into 6-8 balls and let it rest for 20 minutes;
82 simultaneously preheat the oven to 400°F with a baking sheet or
83 stone or whatever you bake bread on (whee, parallelism)</li>
84 <li>Throw some flour onto a work surface and the tops of the dough
85 balls; flatten into 1/4 inch thick pita shaped blobs</li>
86 <li>Put a bowl of water into the oven on the bottom rack and bake for
87 about 10 minutes</li>
88 </ol>
89
90
91
92 <h2><a name="sec5" id="sec5"></a>
93 Notes</h2>
94
95 <p class="first">With a 1:1 <em>white wheat:red wheat</em> ratio the bread is a tad bit
96 heavy&mdash;try using a 2:1 <em>white wheat:red wheat</em> ratio to make it a bit
97 lighter if you'd like.</p>
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126 <p class="cke-footer">unknownlamer: I just asked a girl out to a greek tragedy
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128 LeebertLaptop: you on a date is a geek tragedy
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130 <p class="cke-timestamp">Last Modified:
131 January 26, 2009</p>
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